Hard cider, sometimes referred to simply as cider, is an alcoholic beverage made from the fermented juice of apples. Like beer and wine, hard cider contains alcohol produced through the process of fermentation. This means that yeast consumes the natural sugars found in apple juice and converts them into alcohol and carbon dioxide. The alcohol content of hard cider typically ranges from 4-8% ABV, similar to beer.
Cider has been produced and consumed for thousands of years, originating from the apple orchards of England and France. In recent years it has seen a resurgence in popularity, particularly in North America. Major cider producers include strong brands like Angry Orchard, Strongbow, and Woodchuck among others. Cider can be found in bottles, cans, and even on draft at many bars.
The question of whether hard cider needs to be refrigerated is an important one for both cider makers and drinkers. Proper storage conditions are required to maintain the quality and flavor of the beverage. But what exactly are the ideal storage conditions for cider? Can it be kept at room temperature without refrigeration? This article will examine the chemistry behind cider and alcohol production, optimal storage temperatures, and the effects of heat exposure on cider over time. Recommendations will be provided for proper cider storage and service based on scientific evidence and expert opinion.
The Science of Cider Fermentation
To understand the storage requirements for hard cider, it is important to first examine the fermentation process used to produce alcohol from apple juice. Here are some key points about the chemistry of cider fermentation:
– Yeast metabolizes natural sugars into ethanol alcohol and CO2 gas. The yeast require nutrients, moisture, and a temperature range of 45-75°F to grow.
– Standard cider yeast strains convert up to about 8-12% of the sugars into alcohol before going dormant. Higher alcohol levels result in yeast death.
– Fermented cider typically contains 4-8% ABV. The residual sugars add sweetness and body.
– Besides alcohol, fermentation produces other flavor compounds like esters, acids, tannins, and glycerol that contribute to cider’s complex taste.
– After initial fermentation, cider is aged for weeks to months before bottling to allow flavors to meld and yeast to settle.
Essentially, the yeast generates the alcohol and layers of flavor that make up hard cider’s taste profile. Once bottling occurs, fermentation stops since no more sugars are available for the yeast. However, the living yeast remaining in the cider continues to impact its quality over time.
Ideal Cider Storage Temperatures
Having examined the fermentation process, what temperatures are best suited to preserve cider’s taste and prevent deterioration? Here are some ideal temperature considerations:
– Cider should be stored cool, ideally between 38-50°F to keep yeast dormant and preserve flavors. This is similar to proper wine and beer storage.
– Warmer temperatures in the 65-75°F range allow remaining yeast to stay minimally active. Some refermentation of residual sugars can occur.
– Temperatures above 75°F encourage rapid yeast activity. This leads to over-carbonation, altered flavors, and possible bottle explosions.
– Freezing temperatures below 32°F can expand gas and water inside, eventually rupturing bottles. Cold also dulls flavor.
– Fluctuating temperatures that cycle between cold and warm are problematic. The temperature changes energize yeast, causing refermentation.
The cited ideal range of 38-50°F provides cold enough temperatures to keep yeast dormant while avoiding freezing. Refrigeration is a common method of maintaining these cooler conditions. But can cider be safely stored unrefrigerated, at typical room temperatures for a period of time?
Effects of Storing Cider at Room Temperature
Room temperature is generally considered to be around 68-77°F – comfortable ambient air temperature for humans. What happens when hard cider is kept continuously in this temperature range without refrigeration? Here are some potential effects:
– Yeast will become slightly active and convert small amounts of residual sugars into CO2 gas and alcohol. Levels may increase 0.5-1% ABV.
– Carbonation will increase from CO2 production, making the cider more bubbly. This can lead to foaming upon opening.
– Subtle changes to the flavor profile may occur depending on yeast strain and chemistry. Increased esters and phenols are possible.
– Aged, complex flavors tend to decline faster at warmer temperatures compared to colder storage.
– If kept at room temperature for an extended period of months, the cider risks developing off-flavors and excessive carbonation.
– Eventually, bottles stored long-term at higher temperatures could accumulate enough pressure to push out corks or rupture.
So while room temperature storage may not make cider immediately undrinkable, it does accelerate aging and degrade quality over time. The actual shelf life before noticeable changes occur depends on the specific cider and conditions.
Recommended Timeframe for Unrefrigerated Cider
Based on its properties and expert opinions, here are some general guidelines for the maximum recommended timeframe to store hard cider unrefrigerated at room temperature:
– 1-2 weeks: Cider can be kept at room temperature for this period without major effects on taste or carbonation level.
– 2-4 weeks: Flavor and mouthfeel changes become noticeable but cider remains drinkable. Drink within this window for best quality.
– 1-3 months: Off-flavors develop and carbonation increases. Quality degrades markedly but cider may still be palatable and safe to consume.
– 3+ months: Significant deterioration with over-carbonation, spoilage risks, and very poor flavor. Cider is no longer recommended for drinking.
These timeframes assume a constant room temperature around 70°F and unopened bottles. Fluctuating temperatures, direct sunlight exposure, and opening bottles repeatedly will accelerate deterioration.
When storing cider short-term without refrigeration, it’s advised to minimize temperature fluctuations. Cellar or basement storage around 60°F helps prolong shelf life. Regardless, cider is always best stored refrigerated whenever possible.
Serving Cider Warm vs. Cold
Aside from storage conditions, serving temperature also impacts the taste and presentation of hard cider. Here are guidelines for proper cider serving temperatures:
– Cold cider around 40-50°F accentuates crisp apple flavors and carbonation. It is refreshing when served directly from refrigeration.
– Warmer cider around 50-60°F brings out more layered notes. Cider can be chilled then warmed up slightly to reach this temperature.
– Room temperature cider above 60°F has muted carbonation and increased ethanol bite from alcohol. Flavors are less bright.
– Heating cider to hot temperatures is not recommended. Warming above 170°F will quickly volatilize aromatics.
A good rule of thumb is to serve cider chilled at temperatures that white wines and light lagers are typically poured. Allowing the drink to gradually warm from very cold temperatures in the glass is often preferred.
Heated mulled cider involves added spices and is served hot, but this requires different production steps compared to straight hard cider. Overall, refrigeration helps cider maintain the ideal flavor profile intend by the cider maker.
Effects of Cider Oxidation
Oxidation is another risk for both stored and poured cider if improperly handled. Here are some key effects:
– Exposure to oxygen enables aerobic microbes that can generate off-flavors and acidity.
– Oxidation reactions also cause loss of fruity esters, increased bitterness, caramel flavors, and pungent vinegary notes.
– Hard ciders have varying resistance to oxidation based on their chemical composition. Those higher in tannins tend to resist oxidation better.
To limit oxidation:
– Avoid agitating bottles to stir up oxygen during storage and serving.
– Keep bottles upright and full by consuming cider soon after opening.
– Use wine preservers or VacuVin devices to remove oxygen from opened bottles before resealing.
– For draft (keg) cider, purge taps of oxygen between pours and maintain a blanket of carbon dioxide.
Overall, it is recommended to store and serve cider in a way that minimizes exposure to heat, light, and oxygen whenever possible. Refrigeration helps achieve this for best drinking quality.
Signs of Spoiled Cider
If cider is kept unrefrigerated for too long, eventual spoilage will occur as microbiological activity and chemistry changes take effect. Here are indications that cider has become spoiled and unsafe to drink:
– Cloudiness from excess yeast growth, bacteria, and pectins
– Sour, acetic acid smell like vinegar
– Ropiness from certain bacteria like lactobacillus
– Mold growth visible on surface or sediment
– Unpleasant medicinal, chemical odors
– Fizzing, gushing or explosive carbonation upon opening
– Label bulging from built up pressure in the bottle
– Floating debris and bits inside the cider
Consuming spoiled cider may cause serious gastrointestinal illness, so bottles exhibiting these signs should be discarded. While an unrefrigerated cider may still taste decent up to a few months, extended warm conditions will eventually cause spoilage.
Commercial Pasteurization for Shelf Stability
Unlike wine and beer, most mainstream hard ciders sold commercially undergo pasteurization to stabilize them for distribution and storage at room temperature. Here is an overview:
– Cider is briefly heated to around 150°F to kill yeast and stop fermentation activity.
– This extends shelf life at room temperature up to 12 months or more.
– Pasteurization reduces certain flavor compounds and alters mouthfeel. Many artisanal producers avoid it.
– UV light and preservative chemicals also sometimes supplement heat for preserving cider.
Pasteurization allows major cider brands to be sold in stores without refrigeration. However, for the best experience of flavors, traditional methods without pasteurization are often preferred by cider enthusiasts.
Key Considerations for Unrefrigerated Cider
To summarize the key points on whether hard cider requires refrigeration:
– Refrigeration between 38-50°F is ideal for long term cider storage to keep yeast dormant and maintain intended flavors.
– Cider can be kept without refrigeration at room temperature for 1-2 weeks before flavor and carbonation changes become noticeable.
– Unrefrigerated cider will continue to slowly deteriorate in quality for up to 3 months before becoming undrinkable and risky to consume.
– Pasteurization gives commercially distributed ciders 1+ year of shelf life at room temperature, but can diminish flavor.
– Serving cider chilled, avoiding oxidation, and consuming bottles soon after opening helps preserve quality without refrigeration.
While hard cider can survive short stints at room temperature, refrigeration is still the gold standard for storage. In general, cider is best kept, served, and enjoyed cold for maximum quality and taste.
Frequently Asked Questions
Here are answers to some common questions about storing and serving hard cider:
How long can cider be left unrefrigerated before it goes bad?
Hard cider can maintain good drinking quality for 1-2 weeks at room temperature, 2-4 weeks before noticeable flavor/carbonation changes, and up to 3 months before it may become unpleasant or risky to drink if stored above 70°F.
Does unrefrigerated cider get you less drunk?
No, the alcohol content (ABV) of cider remains the same whether refrigerated or not. However, warmer temperatures can lead to minor additional fermentation and alcohol increase (up to 1% ABV) over months.
Can cider be stored at room temperature after opening?
It’s not recommended. Opened cider oxidizes faster, losing quality. Drink refrigerated cider soon after opening and reseal bottles with minimal air exposure for short term room temperature storage.
How is commercial hard cider sold without refrigeration?
Major cider brands use pasteurization to stabilize the cider and make it shelf-stable for up to a year or more. However, this can reduce flavor quality.
Does draft cider need to be refrigerated?
Yes, draft hard cider requires chilled kegs and lines. The beer gas mix should contain CO2 to displace oxygen and maintain carbonation. Letting taps warm to room temperature would ruin the cider.
Is hot mulled cider safe to drink?
Properly prepared mulled cider heated to 160-170°F is safe. The added spices help limit microbial growth. Do not store the cooled leftover cider after mulled, only refrigerate fresh cider before heating to make mulled cider.
How can you tell if unrefrigerated cider has gone bad?
Signs of spoiled cider include cloudiness, off-aromas, sourness, mold, floaties, extreme fizzing, bulging bottles, and unpleasant medicinal flavors. Discard cider exhibiting these qualities.
What happens if cider freezes?
Freezing cider below 32°F can expand gas inside and crack glass bottles. Thawed cider often has muted, dull flavors. It remains safe to drink but the quality declines. Store cider cool not frozen.
Conclusion
In conclusion, while hard cider is fairly shelf stable for 1-2 weeks, optimal storage is refrigerated below 50°F. Cider can maintain good quality up to a few months if kept at room temperature, but slowly degrades over time. Pasteurized commercial ciders allow for year-long shelf life unrefrigerated, though impact flavor. For the best drinking experience, cider is ideally stored, served, and consumed chilled. Proper refrigeration preserves the flavor, aroma, mouthfeel, and appearance that cider producers intend for their beverage. With some reasonable care and prompt consumption, hard cider can also be briefly kept unrefrigerated without major ill effects.